The 9 Best Taco Recipes to Make Any Day of the Week

Fish Tacos Recipe with Best Fish Taco Sauce!

  Fish Taco Ingredients:
  • 24 small white corn tortillas
  • 1 1/2 lb tilapia
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp Olive oil
  • 1 Tbsp Butter

  Fish Taco Toppings:
  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 roma tomatoes diced (optional)
  • 1/2 diced red onion
  • 1/2 bunch Cilantro longer stems removed
  • 4 oz 1 cup Cotija cheese, grated
  • 1 lime cut into 8 wedges to serve

  Fish Taco Sauce Ingredients:

  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice from 1 medium lime
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to tasteIngredients


  1.  Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.
  2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes at the end if desired.
  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat.
  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.



  • 1 tbsp olive oil
  • 1/2 red onion diced
  • 1 jalapeño diced
  • 15 oz can white beans drained and rinsed
  • 1/4 cup salsa plus more to taste
  • Jalapeño Cilantro Sauce*
  • 8 corn tortillas
  • 1-2 cups pre-made slaw
  • cilantro, lime wedges for serving


  1. Heat the olive oil in a pan over medium heat. Add the red onion and jalapeño to the pan and sauté until onions are softened (approx. 5 minutes).
  2. Add white beans and salsa** to the pan and cook until heated through.
  3. While the beans are heating, prepare the Jalapeño Cilantro Sauceaccording to the instructions. Set aside until ready to use. 
  4. Heat tortillas over an open flame or in the microwave. 
  5. To assemble add white beans and slaw to each tortilla. Drizzle with Jalapeño Cilantro Sauce and serve with cilantro and lime wedges. 


  • 1 lb flank steak or skirt steak
  • 1 onion, sliced
  • 2 bell pepper, sliced (choose different colors for variety)
  • 2 avocados, peeled and sliced
  • 1 tbsp olive oil
  • 1/2 cup fresh cilantro
  • 1/2 cup crumbled goat cheese, optional
  • 1 recipe Cassava Flour Tortillas

  • 1/2 cup coconut aminos
  • 1/2 cup lime juice
  • 3 tbsp honey
  • 4 cloves of garlic, minced
  • 2 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper

  1. Make the cassava flour tortillas. These can be made ahead of time and frozen, then reheated when ready to use.
  2. Add all marinade ingredients to a bowl and stir. Pour the marinade into a ziploc bag (or shallow, covered dish) and add the steak. Marinade for at least 4 hours.
  3. Heat a grill to medium high heat. Add the steak and cook for 4 minutes each side. Let the steak rest on a cutting board for several minutes before cutting.
  4. While the steak is resting, heat the oil in a skillet (this is the one I use) on medium-high heat. Add the bell pepper slices and cook, stirring frequently for 4-5 minutes. Add the onion slices and cook for another 2-3 minutes.
  5. Slice the steak into long, diagonal strips.
  6. Assemble the fajitas by adding steak, grilled vegetables, slices of avocado, fresh cilantro and crumbled goat cheese to a tortilla.


Grilled Taco Chicken

  • pound Boneless, skinless chicken breasts or thighs
  • tablespoons taco seasoning
  • 2 cloves garlic minced
  • 1 tablespoon olive oil

To Assemble

  • leaves Romaine Lettuce rinsed
  • avocado diced
  • tomato diced
  • 1/4 cup onion diced

Cilantro Sauce

  • 1/2 cup loosely packed cilantro
  • 1/2 cup Greek Yogurt or sour-cream or mayo
  • tablespoons olive oil
  • jalapeno optional
  • 1 clove garlic minced
  • Juice of 1/2 lime
  • Pinch of salt


To Cook Chicken

  1. Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
    Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F). 

To Make Cilantro Sauce

  1. Place all the ingredients in the food processor and blend for 1 minute or until creamy. 

To Assemble

  1. Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce. 


Fish Marinade

  • 1 tsp turmeric *
  • 1 tsp fresh ginger minced
  • 2 cloves garlic minced
  • 1 tsp sugar
  • 1 tsp fish sauce **
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 1/2 lb halibut fillets cut into 2 inch pieces


  • 6 green onions chopped
  • 1/2 red onion chopped
  • 2 cups cherry tomatoes chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh cilantro chopped
  • 1 tsp fish sauce
  • 2 tbsp fresh lime juice
  • salt and pepper to taste
  • Other Taco Ingredients
  • 2 tbsp vegetable oil
  • 12 medium tortillas
  • 2 cups cabbage shredded
  • Sriracha sauce optional


  1. In a medium size bowl combine all the fish marinade ingredients together, excluding the fish. Add the halibut pieces to the bowl and toss making sure each pieces is coated in the marinade. Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.
  2. Meanwhile, toss all the salsa ingredients together in a medium size bowl and refrigerate until ready to assemble tacos.
  3. In a non stick skillet, heat the 1 tbsp of the vegetable oil. Add about half of the fish fillets and fry for about 2 to 4 minutes per side, they should start to lightly brown. Add the other tbsp of vegetable oil and repeat with remaining fish.
  4. To assemble the tacos, fill each tortilla with some of the shredded cabbage, then with the halibut. Feel free to flake the fish a bit with a fork if necessary. Top with the tomato salsa generously then drizzle with some Sriracha sauce if preferred.
  5. Notes
  6. * Turmeric is a powerful yellow spice made from a plant of the ginger family. Turmeric has a lot list of health benefits, for nearly every system in the body. It's known for its antioxidant content and ability to work as an anti-inflammatory.
  7. ** Fish Sauce is a liquid that's amber color and is extracted from the fermentation of fish with sea salt. This can be substituted with low-sodium soy sauce.
  8. You can use any type of white fish that you prefer, or that is available to you.
  9. Nutritional information is based on 2 tacos!
  10. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.



For the Korean Beef:

  • 4 cloves garlic

  • 1/2 cup soy sauce

  • 1/2 cup brown sugar

  • 1 tsp sesame oil

  • 2 lbs. top sirloin (see notes)

  • 1 two-inch knob of fresh ginger

  • 1 14-ounce can pears, drained (fresh pears work, too)

For the Tacos:

  • chopped cilantro
  • kimchi  or slaw of some sort
  • chopped peanuts
  • sriracha mayo or yum yum sauce
  • flour tortillas


  1. Make the sauce: Make pears, flavourer, garlic, soy sauce, herb oil, and chromatic sweetening until mostly ironed. Properness half for afterward use (see notes)
  2. Cook the meat: Make pears, flavourer, garlic, soy sauce, herb oil, and chromatic sweetening until mostly ironed. Properness half for afterward use (see 
  3. Tacos: Fill each tortilla with oxen, herb, peanuts, kimchi, and spicy mayo. Oh.My.Gosh. It's so ample.


Beef Carnitas
  • 4 to 5 lb beef blade boneless
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 onion cut in half
  • 1 orange juice and all
  • 2 tbsp cajun spice
  • 1 7 oz 200ml can of green pickled jalapenos with juice
  • 4 cups water

Beef Carnitas Tacos
  • corn tortillas
  • salsa
  • avocado sliced

  1. Preheat oven to 300 F degrees.
  2. Cut up the meat into bigger pieces that are about 2 inches. Place the meat in a cast iron pot, add all the spices, onion, juice from the orange, the remaining orange halves, chopped pepper. Pour the water over meat and cook on medium high until the water starts to boil.
  3. Cover the pot and place it in the oven for about 3 hours at 300 F degrees until the meat falls apart when prodded with a fork. If you cook this over stove top, it will take a bit longer, about 4 hours.
  4. After the 3 hours, remove the meat from the pot with a slotted spoon and place it on a baking sheet lined with aluminum foil. Remove everything else from the pot, except the liquid. Cook the liquid over medium high heat for about 20 minutes until it reduces to about a cup of liquid.
  5. In the mean time, take 2 forks and start shredding the meat into smaller pieces. After the liquid has reduced cover the meat with it.
  6. Place the meat under the broiler, for about 5 to 10 minutes, you should watch it though, each oven is different and you don't want to burn it. Take the meat out, flip it over the other side using a spatula and then place it under the broiler again for another 5 minutes or so. You want to make sure that it's nicely browned.
  7. Serve on tacos with salsa and avocado slices.



  • 4 to rtillas medium sized tortilla shells
  • 2 8 oz beef steaks
  • 1/2 head of loose leaf lettuce
  • 1 cup of sliced radishes
  • 1 cup of sliced green onions
  • 8 cocktail tomatoes
  • 1/4 cup olive oil
  • juice of one lemon
  • salt and pepper to taste

  1. Grill the steaks. While the steaks are grilling, wash the lettuce and chop it up and place it in a bowl.
  2. Slice the radishes and green onions, cut the tomatoes in quarters and add them to the bowl.
  3. To make the dressing add the olive oil, juice of a lemon, salt and pepper and whisk.
  4. Pour the dressing over the salad and toss.
  5. Slice the beef in thin strips.

  6. To assemble the tacos, place lots of salad over the tortilla, and top it off with steak strips.



  • 2 cloves of garlic, mined
  • 1/2 cup of chopped scallions
  • 1 can of black beans, drained and rinsed
  • 1 4 oz can of diced green chiles
  • 1 1/2 cups of corn
  • 3 tablespoons of lime juice
  • 1/2 cup of chopped cilantro
  • sea salt & pepper
  • olive oil
  • 1 avocado, sliced
  • 1/4 cup of classic hummus (plus more if needed)
  • 4 soft tortillas (brown rice or corn for gluten free)


  1. in a large pan, add a drizzle of olive oil over medium heat.
  2. add the scallions and garlic and sauté for 3-4 minutes.
  3. add the black beans, green chiles, corn, lime juice, and a dash of sea salt and pepper, and mix through.
  4. sauté for about 5 minutes, and then mix in the cilantro and sauté for a few more minutes until everything is fully heated.
  5. warm your tortillas in a separate pan, or in the oven.
  6. spread each tortilla with hummus.
  7. place the cilantro black bean mixture onto the center of each tortilla.
  8. garnish with sliced avocado